Posts Tagged ‘Holiday’

Savor the Flavors of the Season with Billy Parisi’s Sausage and Mushroom Stuffed Acorn Squash

If you’re looking for a festive and seasonal appetizer for your holiday feasts, try Chef Billy Parisi’s Sausage and Mushroom Stuffed Acorn Squash – simple and loaded with flavor. 

Sausage and Mushroom Stuffed Acorn Squash Overhead

I often say I love summer produce the best with its abundance of vine fruits and vegetables, until I sink my teeth into root winter vegetables like this acorn squash – stuffed with sausage and mushrooms.  Whether it’s that delicious savory nutty flavor from fall squashes or the heartiness of root vegetables, there’s something about winter produce that really has helped me appreciate the season.  Regardless of which seasonal produce you prefer, there is no doubt that mushrooms can help enhance the flavor.  The best part about this recipe is that you could use shiitake mushrooms, portabella mushrooms or buttons, like I did, and it will still be delicious due to mushrooms’ versatility.

Stuffing acorn squashes is nothing new, but changing up the stuffing to your desire is.  I’ve seen meat sauces with meatballs, ground turkey, you name it!  I wanted to create something that represented fall with tons of balanced flavor.  The combo I came up with is Italian sausage, apples, brown rice, finely minced button mushrooms, bread crumbs and herbs.  You’ve got salty from the sausage, savory from the herbs, a little sweet and tart from the apples and, of course, umami from the mushrooms.  Not to mention all of that goodness is stuffed up in an acorn squash half and baked in a brown sage butter sauce.

When finely mincing the mushrooms, you can either do it with a knife or put them in a food processor and process until they are to the minced consistency.  I prefer the latter, as it saves a ton of time so you can focus on everything else.  Once the mushrooms are finely minced, mix them in a bowl with the other ingredients.  Now before you stuff up the squash, be sure to scoop out the seeds and season the inside with salt and pepper.

Once they were stuffed up, I added a few more panko crumbs to the top and then off to the oven.  While they were baking, I cooked some butter in a small pot until the milk fats were cooked off and turned the butter slightly brown, making brown butter.  Browning butter makes for a really tasty nutty flavor which I thought would be perfect to drizzle on top of the stuffed squash.  Once the butter is brown, I seasoned it with salt and pepper and added in some fresh chopped sage.  Super delicious!!  This Sausage and Mushroom Stuffed Acorn Squash with Brown Sage Butter is as simple as it gets and is absolutely loaded with flavor!!

Sausage and Mushroom Stuffed Acorn Squash Cut Open

Sausage and Mushroom Stuffed Acorn Squash with Brown Sage Butter Recipe

Serves 6

Ingredients

1 pint domestic mushrooms, brushed free of any dirt
1 pound loose Italian sausage
2 cups cooked brown rice
1 peeled and small diced Granny Smith apple
1 peeled and small diced Fuji apple
¾ cup panko bread crumbs + more to top off
3 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
4 acorn squash cut in half, seeds removed and seasoned
1 stick unsalted butter
Kosher salt and fresh cracked pepper to taste

Procedures

1. Preheat the oven to 375°.

2. Using a knife or food processor, finely mince the mushrooms to match the consistency of the sausage.

3. Add the mushrooms to a bowl and mix with the sausage, rice, apples, ¾ cup of panko bread crumbs, 1 teaspoon of sage, 1 teaspoon of thyme, salt and pepper until combined.

4. Place the squash skin side down on a sheet tray lined with parchment paper and season the inside with salt and pepper. Evenly divide the sausage-mushroom mixture and stuff it into the center of the acorn squash. Sprinkle on remaining bread crumbs and bake in the oven at 375° for 30 to 35 minutes or until the tops are lightly browned and the sausage is cooked through out.

5. In a small pot, add the butter and cook over low heat until the milk fat solids are cooked and the butter begins to turn light brown. Remove from the heat, season with salt, pepper and remaining sage and drizzle it over the cooked stuffed squash. Enjoy!

3 “Souper” Ways to Include Mushrooms this Season

Elevate soup season with fresh, umami-rich mushroom soups.

Warm up these cooler days with fresh mushrooms. Whether you’re cooking a weeknight dinner or prepping for a holiday party, incorporating umami-rich mushrooms into your favorite comfort foods is the perfect way to sneak in an extra serving of vegetables – and a boost of flavor – this season.

Adding vitamin D into our diets this time of year is essential to coping with shorter days and longer nights. Thankfully, mushrooms, such as maitake are packed with vitamin D, which helps the body absorb calcium and maintain bone strength.

Check out three of our favorite and “souper” versatile recipes fit for the season:

Vegetarian? Toss your favorite mushrooms into this Creamy Mushroom & 3 Bean Soup. The protein and fiber from the beans will keep you full and focused for hours.

Creamy Three Bean Mushroom Soups

Recipe Courtesy of Dine and Dish

Fall Cream of Mushroom Soup: Take this comfort classic up a notch by adding fresh button, baby portabella, shiitake and oyster mushrooms into the mix.

Creamy Mushrooms Soups

Recipe courtesy of Chef Billy Parisi

Whip up a batch of this rich, non-dairy Roasted Mushroom Parsnip Soup for dinner and savor the flavor of sweet parsnips and herbaceous thyme.

Roasted Parsnip Mushroom Soups

Recipe courtesy of Chez Us

 

Easy Cheesy Mushroom Pinwheels

Looking for the perfect appetizer to serve your friends and family this holiday season? Add a Pinch’s Easy Cheesy Mushroom Pinwheels are not only quick to prepare they are sure to please!

These mushroom pinwheels are so easy to make and are so delicious! Made of puff pastry, mushrooms, onions, garlic, and cheese, these pinwheels are always a favorite as an appetizer or for a light lunch or snack!

To make these pinwheels, sauté mushrooms, onion, and garlic in a little olive oil and then spread onto thawed puff pastry. Then, top with shredded cheeses, salt and pepper, slice, and bake until golden brown.

Easy Cheesy Mushroom Pinwheels

Easy Cheesy Mushroom Pinwheels

Ingredients:
1 roll puff pastry, thawed
1 tablespoon olive oil
1 (8-ounce) package sliced Portobello mushrooms
½ medium onion, diced
1 clove garlic, minced
½ cup shredded Monterrey jack cheese
½ cup shredded Parmesan cheese
salt and pepper, to taste

Instructions:
1. Preheat oven to 350º F.
2. Drizzle olive oil into a 12-inch skillet. Saute mushrooms, onions, and garlic until mushrooms are tender, about 3 to 5 minutes. Remove from heat.
3. Unroll puff pastry and spread with mushroom mixture. Top with cheeses and salt and pepper. Roll and slice into ½-inch slices. Place onto rimmed baking sheet and bake until golden brown, about 8 to 10 minutes. Remove from heat and allow to stand about 3 minutes. Serve warm.

Savory Baked Brie with Crispy Mushrooms

We don’t know anyone who doesn’t appreciate a round of melty brie cheese smothered in fragrant mushrooms! Paula from Bell’alimento shows us how to pull together this crowd favorite.

If you’re looking for the perfect appetizer for your Thanksgiving feast (or any holiday party for that matter) look no further. This savory baked brie topped with crispy mushrooms served over toasted baguette slices is just what you’re looking for. It’s unexpected and amazing. Even better? It’s super simple to pull together.

Savory Baked Brie with Crispy Portabellas by Bellalimento

You’ll want to be sure to take the brie out of the refrigerator and set it on the counter about 30 minutes BEFORE you’re ready to bake it. Then you’ll simply saute sliced portabella mushrooms with a mixture of butter, onions, garlic and herbs until they’re brown and crispy. Nothing bad about that combo right?

All that’s left is to pop the brie into the oven and bake it until it begins to soften enough so that once you top it with it’s brown tiara of crispy mushrooms it will ooze out onto the platter when you cut into it. You can even toast the baguette at the same time you’re baking the brie! Happy Entertaining!

Savory Baked Brie with Crispy Mushrooms

Yield: 8
Prep Time: 5 minutes
Cook Time: 20-25 minutes

Ingredients:
2 tablespoons unsalted butter
1 tablespoon minced onion
1 clove garlic – minced
6 ounces sliced portabella mushrooms
kosher salt/pepper
1 teaspoon freshly chopped rosemary
8 ounces brie
toasted baguette – sliced

Directions:
NOTE: Take brie out of refrigerator and place on counter approximately 30 minutes PRIOR to baking.

Preheat oven to 350 degrees.

Into a small saute pan heat butter over medium heat. Add onion and garlic and saute for approximately 1 minute. Add mushrooms and season with salt and pepper and rosemary. Stir and cook until mushrooms begin to brown (crisp). Take off of heat.

Place brie onto a rimmed baking sheet and bake for 10-12 minutes until warmed through and softened.

To serve: Place brie onto serving platter. Top with mushrooms and serve with toasted baguette slices.

Mushrooms with Long Grain and Wild Rice

Looking for a holiday dish that is quick and easy to pull together? Robyn from Add a Pinch shares a flavorful mushroom side dish that is sure to please!

With Thanksgiving just around the corner, followed quickly by Christmas and New Years, having a simple side dish recipe that everyone absolutely loves is always a plus!

Simple Mushrooms with Long Grain and Wild Rice

Mushrooms with Long Grain and Wild Rice

This simple mushrooms with long grain and wild rice recipe is always a favorite and couldn’t be much quicker or easier! I love that even as easy as it is to prepare, it always makes an elegant side dish that works perfectly for any holiday meal!

Ingredients:
2 (6-ounce) packages long grain and wild rice with seasonings
2 tablespoons olive oil
1 tablespoon butter
½ medium onion, diced
2 cloves garlic, minced
12 ounces fresh mushrooms, sliced
½ cup chicken stock
½ teaspoon Kosher salt
½ teaspoon dried thyme
1 tablespoon chopped fresh parsley, optional

Instructions:
Prepare wild rice according to package instructions in a 3-quart saucepan. Meanwhile, in a 12-inch skillet over medium heat, add olive oil and butter and sauté onion until tender, about 3 minutes. Stir in garlic and mushrooms and cook until tender, about 7 to 10 more minutes. Pour in chicken stock, salt and dried thyme and cook until the chicken stock is reduced by about half. Remove from heat and stir mushroom mixture into the cooked rice and top with fresh parsley, if using. Serve warm.